Pasta - Lasagne with Tofu

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* Exported from MasterCook *

 

Lasagne with Tofu

 

Recipe By :Soyfood Recipes for the American Table - White Wave

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 to 2 pounds White Wave firm tofu

1/4 cup olive oil

1/8 cup fresh lemon juice

1 teaspoon salt

1 teaspoon oregano

2 tablespoons fresh minced basil

OR

2 teaspoons dried basil

8 ounces lasagna noodles

1 32 oz jar Italian-style tomato sauce

1 cup grated soy or dairy mozzarella

1/3 cup black olives (for garnish - optional) -- sliced

 

Press the tofu to remove excess water by wrapping in a clean towel and placing a

heavy pan on top for 10 to 15 minutes. After the tofu is pressed, combine it

with the oil, lemon juice, salt, oregano, and basil in a food processor or with

a potato masher. Cook the lasagne noodles until tender but firm.

 

Preheat the oven to 350F. Lightly oil a 9 x 13-inch casserole or baking pan.

Cover the bottom of the dish with a third of the tomato sauce. Add 1/3 of the

noodles, and spread with half the tofu mixture and half of the remaining sauce.

Add another third of the noodles, the remaining tofu, the remaining noodles,

then the remaining sauce. Top with the grated mozzarella and sliced black

olives, if desired. Cover the pan and bake for 20 minutes, then bake for 20

more minutes uncovered.

 

 

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Per serving: 167 Calories (kcal); 7g Total Fat; (38% calories from fat); 4g

Protein; 22g Carbohydrate; 0mg Cholesterol; 269mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0